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Private clubs
Bartender Danny Josephson serves drinks at the Fiddler's Elbow.Utah liquor law change: Bye, bye private clubs.(Jim Urquhart/The Salt Lake Tribune)

Food & Dining
	Building bridges in Boulder: Hell's Backbone Grill celebrates 10 years of fine dining in remote Utah town Boulder » A midafternoon lull has momentarily calmed the dining room at Hell's Backbone Grill when a woman, windblown and dusty from toiling outdoors, wanders in. Full Story Dining out: Salt Lake City Asian bistro offers striking surroundings Utah cooking event shines a light on solar ovens Dining out: Small plates don't always deliver on big expectations at Salt Lake City's Eva

Utah liquor law change: Bye, bye private clubs

Jim Urquhart/The Salt Lake Tribune

Starting Wednesday, Utah bars and social clubs are no longer required to charge a membership fee so that guests may enjoy a beer, cocktail or glass of wine. Full Story

Dining out: Este's NYC-style pies are best when simple

Dining notes: A new kind of sandwich

Weekly Toast: Wild and youthful rosé a perfect fit for summer

Cuisine Quest: Try buffalo meatloaf from Buck's in Moab

Food and dining briefs: Put your home brew to the test

July cooking classes

Utah's new liquor laws to bring changes

What Utah's new dining club laws mean to you

What Utah's new social club laws mean to you

Healthy Plate: Frozen fruit becomes quick, cool summer treat

Butters: Have your pick and eat it 'straight from the peel' too

All hail BBQ chicken and pasta salad

Utah Arts Festival: Tapas to tenderloin, arts fest hits the spot

Dining out: Salt Lake City Asian bistro offers striking surroundings

Dining notes: Dining changes in Eden

Building bridges in Boulder: Hell's Backbone Grill celebrates 10 years of fine dining in remote Utah town

In season: Enjoy succulent squash blossoms stuffed, sliced or fried

Utah cooking event shines a light on solar ovens

Food and dining briefs: Choosing the best wine pairing for barbecue

Layton mom wins Father's Day barbecue competition

Kebabs stretch meat into a full meal

Utah-made pale ale is a zesty summer drink

Blogging dietitian invites people to watch her watch what she eats

Cuisine quest: Think you know macaroons? No coconut needed

Healthy Plate: Wheat dough does a pizza good

Cooking classes: Sharpen dad's kitchen skills with a culinary gift

In season: Strong to the finish? Best eat your spinach

Community Supported Agriculture in Utah: The crop of the future

Save cash by doctoring a frozen pizza

Dining out: Small plates don't always deliver on big expectations at Salt Lake City's Eva

Dining out: Utah brewpubs' menus are too heady

Dining notes: Wine Weekend at Alta

Farmers Market attracts thousands hungry for local produce

Food briefs: Film reveals the industry behind the meal

Capital culture: World hangs on Obama's every bite

To Market, to market to buy, eat and greet

Dining notes: New dining diva

Healthy plate: Grilling lean is fast and flavorful

Cuisine Quest: Soup's on at renovated Ruth's

Food and garden briefs: Tell Harmon's why dad deserves a steak

Kirby: If you're a prude, stay away from Pride

Foodies beware: Cutbacks mean fewer inspections at Utah festivals

Utah brewers win gold at North American Brewers Association competition

Charity report: Grocery rescue keeps food pantry shelves stocked

MaryJane Butters: So you want to be a farmer?

Gardening: Getting to the root of the gopher problem

Brown bagging it comes cheaply enough

Wedding showers aren't just for brides anymore

How sweet it is: Young Utah County chocolate company already earning accolades

Holiday recipe: Quick pork in a pan with a seasonal sauce

Restaurant Inspections

Davis County

Salt Lake County

Dish of the Week

Dish of the Week: Este Pizzeria's fried dough fritters

Steve Griffin / The Salt Lake Tribune

$4 » Este Pizzeria 's fried dough fritters are bite-sized, coated in cinnamon sugar and best enjoyed in house when they're piping hot. There's nothing fancy about this combination, but it's universally appealing in its simplicity balancing texture and temperature. Full Story

Dish of the week » Beef snap peas

Dish of the week: Eva's sautéed brussels sprouts

Dish of the week: Red Rock's French onion steak sandwich

Dish of the week: Aristo's marides

The Cheese Plate

The Cheese Plate: A 'baby Swiss' with high-tech origins

Francisco Kjolseth/The Salt Lake Tribune

Thanks to a global marketplace, Utahns can enjoy many different cheeses. This week we explore fresh Jarlsberg. Full Story

The Cheese Plate: Tilt at buttery windmills

The Cheese Plate: Whether from buffalo or cow, it's light, sweet and fresh

The Cheese Plate: Two cheeses in one

The Cheese Plate: Nutty treat from Holland

The Cheese Plate: Melt it or pair it with a pint

The Cheese Plate: Squeaky cheese from Cyprus is a good choice for grilling

The Cheese Plate: Nutty, buttery fontina is fabulous in fondue

The Cheese Plate: From mild to sharp, it's the most popular cheese in the world

The Cheese Plate: When young it's sweet, then sharp with age

Tribune's Restaurant Rating System

Overall rating
Good
Very good
Excellent
Extraordinary

Entree price
$ Entree under $ 10
$$ 10 - $18
$$$ $18 - 25
$$$$ Above $ 25

Restaurant Noise

Quiet (under 65 decibles)

Can talk easily (65-70)

Talking somewhat difficult (70-75)

Raised voices (75-80)

Too noisy for normal conversation (80 plus)

The Tribune covers the cost of all meals at reviewed restaurants. Star ratings are based on a minimum of two visits. Ratings are updated continually based on at least one revisit. There is no connection between reviews and advertising.

Cuisine Quest
	Cuisine Quest: Try buffalo meatloaf from Buck's in Moab Moab may be a haven for those who hike, bike and drive Utah's slick-rock trails. But it's also home to some gourmet fare, thanks to Chef Tim Buckingham and his 14-year-old restaurant, Buck's Grill House. Full Story Cuisine quest: Think you know macaroons? No coconut needed Cuisine Quest: Soup's on at renovated Ruth's

A Weekly Toast

Weekly Toast: Wild and youthful rosé a perfect fit for summer

Trent Nelson

Ever wonder if you're missing out on the newest wine, cocktail or micro-brewed beer? In this column, we ask a Utah expert for their recommendation. Full Story

MORE A WEEKLY TOAST HEADLINES

Utah-made pale ale is a zesty summer drink

Weekly Toast: Unoaked Chardonnay a good match for light summer foods

A Weekly Toast: Down the hatch with the help of Utah expert